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Choosing the good mussels is the first step to the success of your meal

Steps

1

You must choose or buy your mussels alive and in the shell, particular care must be taken when choosing and cleaning clams, mussels, and oysters.

2

If possible, shop at a fish counter that's always busy. This way, you can be assured the mussels you're buying have not had a chance to sit around for long.

3

The care a fishmonger puts into keeping and presenting the product is a good indicator of his or her commitment to quality seafood.

4

Along with smelling fresh, the shells on these bivalves should be tightly closed.

5

If there is a slight opening, give it a tap: if the shell quickly closes, it is still alive.

6

If not, discard it. When selecting your mussels, NEVER choose a mussel that is chipped, broken, or damaged in any way.

7

Also, never choose a mussel that is open. The mussels should be tightly closed

8

Finished.

Community Q&A

Chefs and experts recommend that you not freeze them. They should be cooked within a few days for max taste and freshness. However, they will remain safe to eat for up to 2 weeks. Store them in the refrigerator and leave the package open with air vents so oxygen can get through to the shellfish. Don't soak them in fresh water, as that will quickly kill them.

Warnings

As in the case with consuming other raw animal protein products, there is a risk associated with consuming raw oysters, clams, and mussels. If you suffer from chronic illness of the liver, stomach, or blood, or have immune disorders, do not eat these products raw.

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wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, volunteer authors worked to edit and improve it over time. This article has also been viewed 11,759 times.